Description
A hearty one-dish meal with tender shredded chicken, steamed broccoli, and creamy savory layers underneath a golden buttery stuffing crust. Perfect for busy weeknights!
Ingredients
4 cups cooked shredded chicken
4 cups broccoli florets
2 cups milk
1 cup unsalted butter
1 cup cream of mushroom soup (vegetarian)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup shredded cheddar cheese
1/2 cup chopped fresh parsley
9 slices of white bread (soaked in milk)
1/4 cup olive oil
1/2 cup dried breadcrumbs
1 tablespoon dried thyme
Salt to taste
Instructions
Preheat oven to 375°F (190°C). Cook chicken and steam broccoli separately.
In a bowl mix chicken, broccoli, butter, cream of mushroom soup, garlic powder, onion powder, and 1/2 cup shredded cheese.
Spread mixture into greased baking dish.
Tear bread slices into small pieces and fry in olive oil until golden. Sprinkle bottom with breadcrumbs, thyme, and remaining cheese.
Cover with dairy-free stuffing made from fried breaded crust.
Bake 25-30 minutes until bubbly and golden.
Notes
Use pre-cooked rotisserie chicken to save time
Freezes well for up to 3 months
Top with fresh parsley just before serving
Gluten-free option available with gluten-free bread
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg